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Brussels sprouts are really quite versatile.

Ninety-five percent of all brussels sprouts come from California.

I always pan-fry sprouts - it retains texture and enhances flavour.

When my family did shy away from Indian food, we'd eat a lot of Chinese. We'd use the wok a lot. I never had a problem with Brussels sprouts or broccoli growing up. I always grew up with the mentality of finishing your plate.

I know it sounds ridiculous, but I haven't quite got over the miracle that you plant things, and they do sprout up.

All the food we eat, whether Brussels sprouts or pork bellies, has been modified by mankind. Genetic engineering is only one particularly powerful way to do what we have been doing for eleven thousand years.

Cucumber reminds me of my mother making me eat sprouts.

This is what I grew up on in Alsace. It's choucroute. I'd wake up every morning with the smell of cabbage and potatoes and pork.

Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.

You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.